my sister's sensational spanakorizo

Last night I made a very simple yet lovely (and healthy) spinach rice recipe (spanakorizo as we call it). I used risotto rice instead of your Uncle Ben's long grain white rice that most Greek-American's use. Just a preference. Here's my sister's recipe. I also like to add in the beginning with the onion some chopped celery. And I prefer without a doubt the fresh spinach.

If I have baby spinach, I'm lazy and I don't even bother to chop it. Still comes out wonderfully delicious and the texture is great (my mother will roll her eyes if she hears this). Crumble some feta cheese on top. Gorgeous!

1/4 cup of olive oil
can of tomato sauce, 8oz.
pack of frozen chopped spinach (1 lb. of fresh spinach)
1 large white onion, chopped
1 cup of rice
1 1/2 cups of water
salt & pepper to taste

Chop, wash, drain spinach & set aside. Then, put chopped onion with oil in medium size pot & sauté it until golden brown. Add tomato sauce & cook for a couple of minutes then add water & bring to boil. Then put in the fresh spinach (or frozen spinach -which ever your choose) & cook until it wilts. Put in the rice a touch of salt & pepper. Mix...cover....lower heat....medium is ok...as long as you check it from time to time. Add more water if rice is not tender enough or if it's getting stuck to your pot. This should take about half an hour.